Boeuf Bourguignon
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
2 hrs
-
Additional Time
3 hrs
-
Total Time
5 hrs 45 mins
-
Servings
6 people
-
Calories
597 kcal
-
Course
Main Course
-
Cuisine
French
Boeuf Bourguignon
Report
Easy recipe for Boeuf Bourguignon, the classic French beef stew from Burgundy, marinated in its famous red wine with bacon and vegetables to create the best taste.
Share:
Ingredients
Marinade
- 1.5 kg (3.5lb) chuck steak (paleron de boeuf)
- 1 onion
- 3 cloves
- 400 g (14oz) carrots peeled and chopped or left whole
- 3 cloves garlic crushed
- 1 bouquet garni 2 sprigs thyme, 2 bay leaves, sprig rosemary, parsley stalks
- 3 grains whole pepper
- 1 teaspoon 4-spices powder
- 1 bottle (75cl) red wine preferably Burgundy or Pinot Noir varietal
Garnish
- 30 g (2 tbsp) plain flour (or another 15g/1 tablespoon cornflour/cornstarch for gluten free)
- 15 g (1 tbsp) cornflour (cornstarch)
- 1.2 litre (2 pints) beef stock or vegetable stock
- 200 g (7oz/ ¾ cup) Bacon sliced or cubed (lardons)
- 250 g (9oz/ about 15) button mushrooms (white Parisian or Cremini) halved or roughly sliced but biggish chunks
- 20 pearl onions
- ½ teaspoon salt
- 30 g (2 tbsp) butter
- 2 tablespoon fresh parsley finely chopped, to serve
Instructions
Marinade
- Cut the beef into large square chunks (about 50g each) and place in a large bowl. Cut the onion in half: with one half, stud with the cloves and finely chop the other. Add to the bowl with the carrots, garlic, bouquet garni, peppercorns, and four-spice powder. Pour over the wine, cover and leave to marinade in a cool place for at least 3 hours or ideally overnight in the fridge.
After 3 hours or next day:
- Preheat the oven to 160°C/140°C fan/320°F/Gas 3.
- Remove the meat from the marinade using a slotted spoon or sieve. In a large crock pot, heat 1 tablespoon olive or Canola oil and fry the meat on all sides over medium heat. Remove the vegetables from the marinade and add to the meat. Continue to fry for about 5 minutes.
- Add the flour and cornflour, coating the meat and vegetables over the heat. Add the wine marinade, stirring in well and cook until bubbling. Turn down to a simmer and reduce for about 10 minutes. Add the stock and stir well.Cover with the lid and transfer to the oven for 2 hours (see NOTES).
- Prepare the garnish: dry fry the mushrooms (without any oil) in a non-stick frying pan with the bacon/lardons until the mushrooms give out their juice. Add the butter and pearl onions and fry further until golden. Add this garnish to the pot and simmer a further 15 minutes.
Notes
- Serve with chopped fresh parsley in serving bowls with a crusty baguette. Alternatively, serve with rice, pasta or potatoes.
- Although this is best cooked in the oven, this can also be made by simmering gently on the stove for 2 hours. If making in a pressure cooker, cooking time will be reduced by half.
- Can keep stored covered in the fridge for 2-3 days or freezes well.
- To cheat, I often use frozen pearl onions. However, never re-freeze so if freezing the dish, freeze the marinade. Defrost the night before and add the garnish the day of serving.
- Nutrition: 22g total fat; 31g protein; 25% daily value of carbohydrate, 34% iron, 32% potassium, 764% vitamin D.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Beef Bourguignon Meatballs (Boulettes de Boeuf Bourguignon)
French, French-American Fusion
5.0
(6 reviews)
